Go Back
–+ servings

Savory Crab Stuffed Mushrooms

Please rate us
Savory crab stuffed mushrooms are an elegant and flavorful appetizer, perfect for any gathering or cozy dinner at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Starter
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Mushrooms
  • 24 pieces Brown mushrooms, large Choose large, firm mushrooms for stuffing.
Stuffing Mixture
  • ¾ lb Crabmeat Fresh is better, canned works as well if drained.
  • 2 tablespoons Fresh lemon juice For added flavor.
  • ½ cup Panko bread crumbs For texture.
  • ½ cup Unsalted butter, melted To bind the mixture.
  • ½ cup Parmesan cheese, grated Divided into two parts.
  • 3 teaspoons Dijon mustard
  • 2 teaspoons Horseradish
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • 2 tablespoons Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×13-inch baking pan.
  2. In a large bowl, add the crabmeat and drizzle with lemon juice. Gently stir in the panko bread crumbs, melted butter, and half of the Parmesan cheese.
  3. Add the Dijon mustard, horseradish, garlic powder, and onion powder to the mixture. Mix everything until well combined.
  4. Remove the stems from the mushrooms and fill each cap generously with the crab mixture.
  5. Place the filled mushrooms in the prepared pan and sprinkle the remaining Parmesan cheese on top.
Baking
  1. Bake for 15–20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
  2. Garnish with chopped fresh parsley and serve immediately.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 1g

Notes

Serve hot out of the oven. Pairs well with a refreshing salad or light dip. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes.
Tried this recipe?Let us know how it was!